Take your pick-le

Store CUPBOARD SUMS Deli pickles Toast 1 tbsp mustard seeds, 2 tsp coriander seeds and 2 tsp black peppercorns in a dry frying pan for 5 mins. In a pan over a medium heat, heat 500ml vinegar, 700ml water, 2 tbsp salt, 7 tbsp caster sugar and the toasted spices, swirling the pan until the salt and sugar dissolve. Meanwhile, wash 1kg baby cucumbers and pack into a sterilised 2-ltr Kilner jar. Pour over the hot pickling liquid, cool for 15 mins with the lid open, then seal and leave at room temp for 24 hrs. Keep in fridge and eat the gherkins within a week. Taken from The Modern Spice Rack by Esther Clark and Rachel Walker (Hardie Grant). Photography: Matt Russell A BIT OF A stretch Spine Twist Supine Strengthens core muscles,…

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The Simple Things (Digital) - 1 Issue, January 2024

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